In her interview, Chip mentioned “laksa” as something she misses most about Singapore. If you’re like me, you thought, “(Latka?) No wait…what’s ‘laksa’?”

I was passing by Katong Laksa tonight around eatin’ time and decided to find out. I got the #2: Laksa with shrimp, cockles, fish cake, tofu pot and egg for $61 (US $7.80). The cockles I could have done without – mushroom texture with rather strong snaily/sea urchiny flavor. Otherwise, was great for the price.

I didn’t feel like sitting in there, so I took it to go. (Now I have about a third of it leftover for tomorrow.) Like a lot of soup-things here, they give you the dry parts separate for you to mix yourself.

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